DIY Sous Vide Your Steak
Perfect steak with DIY “sous vide” cooking: "One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak."
Also: OMG I can't believe I found a molecular gastronomy blog!
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1 Comment:
uh, this is dangerous. Accurate temperature control is a key to the safety of sous-vide cooking. Information like this is one of the reasons it led to it being banned in NYC.
jpder at 3:34PM on 02/10/07